(57d) Encapsulation of Lactic Acid Bacteria By Multiple Emulsion System
AIChE Annual Meeting
2018
2018 AIChE Annual Meeting
Food, Pharmaceutical & Bioengineering Division
Advances in Functional Food Production
Monday, October 29, 2018 - 8:54am to 9:12am
To design the targeting formulation, edible proteins and polysaccharides were used in extra water phase as excipients. The survival rate of lactic acid bacteria and recovery efficiency were evaluated during the process. The survival rate of encapsulated lactic acid bacteria with stimulation of gastrointestinal conditions was also studied. The results clearly showed that the viable cell count of multiple emulsions had a marked increase along with formulation design. The viable probiotic cells obtained from emulsion was around 5.8Ã108 CFU/mL and 8.1Ã107 CFU/g after spray drying. The decreased amount of encapsulated lactic acid bacteria was less than 1 order of magnitude for viability assay under simulated gastrointestinal conditions. On the contrary, the free cells showed a higher decrease in their viability under same conditions (> 5 log CFU/g). The results obtained in this study suggested that multiple emulsions could play as a good delivery system and provide good protection for lactic acid bacteria and extend its chemical stability.